Anthocyanins were extracted from the skin of apples ( Malus domestica Borkh L. cv. Starking Delicious) with acidified methanol and were identified by HPLC. Cyanidin 3-galactoside was the most abundant anthocyanin. Other anthocyanins present in smaller amounts were cyanidin 3,5-diglucoside, cyanidin 3-glucoside, cyanidin 3-arabinoside, cyanidin 3-rutinoside, cyanidin 3-xyloside, cyanidin, and cyanidin 3-acetylglucoside. Treatment with ethephon and seniphos increased anthocyanin concentration and altered the percentage composition during ripening.
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Gómez‐Cordovés et al. (1996) studied this question.
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